Sweet Compound Butter – 3 Ways

A few weeks back I shared 3 recipes for Herb Compound Butter and promised to share more – sweet style this time. So here they are! If you haven’t tried making any compound butter yet (that’s just butter with some mix-in’s), you really should. Like today. It’s sooo easy and even more delicious. I served these a little different this time, just softened and served in bowls instead of the log-style like before. Either way you shape/serve them, they’re delicious! And feel free to adjust ingredients to your liking, make it all about you and what you like!Strawberry Honey Butter

8 tablespoons salted butter, softened
1/4 cup strawberries, mashed
1 tablespoon honey

Combine all ingredients in a bowl and stir together. You can use immediately, or refrigerate for a few hours to let flavors blend and butter becomes firm. Or for a different look (like I did for the herb butters), once butter is mixed, place butter on a sheet of wax paper and shape/roll into a log; refrigerate until firm.Cinnamon Maple Butter

8 tablespoons salted butter, softened
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon

Combine all ingredients in a bowl and stir together. You can use immediately, or refrigerate for a few hours to let flavors blend and butter becomes firm. Or for a different look (like I did for the herb butters), once butter is mixed, place butter on a sheet of wax paper and shape/roll into a log; refrigerate until firm.Raspberry Lemon Butter

8 tablespoons salted butter, softened
1/4 cup raspberries
1 teaspoon raspberry jam (optional)
1/4 teaspoon lemon zest

Combine all ingredients in a bowl and stir together. You can use immediately, or refrigerate for a few hours to let flavors blend and butter becomes firm. Or for a different look (like I did for the herb butters), once butter is mixed, place butter on a sheet of wax paper and shape/roll into a log; refrigerate until firm.

-Manda